Skills required for the executive chef:

• The must possess good people skills to communicate effectively with the customers and resolve disputes.
• They must be capable to work in demanding environment.
• They need to demonstrate outstanding leadership skills to direct the kitchen personnel and help them to complete the work assigned.
• They need to have good instructing skills to train the newly recruited employees.
• They need to be very creative and use these creative skills to prepare new dishes every week and attract the vendors visiting the hotels by delicious dishes.
• The executive chefs must be a good team leader to manage team and make them prepare dishes by instructing them.
• They must be able to record the food supplies and evaluate the employee’s performance.
• Possess thorough knowledge about the food preparation techniques and service.
• Need to idea about the things, methods and equipment used in making food.
• Must have a thorough knowledge of the materials, methods, and equipment used in preparing food on a large scale.
• Possess good time management skills and financial management skills to prepare the annual budget.
• They must possess knowledge in HACCP and ISM regulation.
• They need to posses good computer skills and have idea about various Microsoft applications that include MS word, MS excel, MS power point etc.

The salary of the executive chef is mainly dependent on the size of the restaurant or hotels in which he is employed and reputation of the hotel in the market. The other factors that influence the salary of the executive chef are working experience, industry type, employer type and location of the hotel. The average salary of the executive chef is $42,000 per annum.

• Years of Experience

• The executive with at initial stages that is experience of less than one year, the salary range is between $ 19,020 and $ 57,510.
• For the executive chef with experience between one to four years, the annual salary range is between $ 28,203 and $ 59,119 and the hourly salary range is between $ 9.28 and $ 29.20.
• For the candidates with experience of five to nine years, the salary range can be varied between $ 31,122 and $ 68,135 and the hourly salary range is between $ 10.52 and $ 25.00.
• The executive chef with experience between ten to nineteen years, the salary limit is between $ 35,111 and $ 82,122 and the hourly wage range is between $ 12.10 and $ 33.20.
• The individual with experience of more than twenty years, the salary range can vary between $ 41,721 and $ 88,232 and the hourly wage range is between $ 14.51 and $ 34.50.

• Industry
  • Executive chef working in a restaurant usually earns an annual salary range between $ 33,973 and $ 79,260.
  • Executive chef working for in food service industry earns an annual salary between $ 35,656 and $ 74,417.
  • Executive chef working in Golf course makes an annual salary range between $ 36,351 and $ 75,717.
  • Executive chef working in hotel earns an annual salary range between $ 38,617 and $ 76,327.
  • Executive chef working for a catering company earns an annual salary range between $ 32,324 and $ 73,259.
  • Executive chef working in bar, restaurant or night clubs typically earns an annual salary between $ 38,145 and $ 78,920.
  • The Executive chef working in health care industries gets an annual pay range between $ 33,121 and $ 71,146.

• Employer Type

• An Executive chef when employed by a company earns an annual salary in the range between $ 35,681 and $ 81,927.
• An Executive chef when employed by a private practice or firm makes an annual salary in the range between $ 36,382 and $ 78,125.
• An Executive chef when employed by a non-profit organization earns an annual salary between $ 32,573 and $ 78,479.
• An Executive chef when he works independently, he earns an annual salary in the range between $ 45,493 and $ 90,000.
• An Executive chef when he makes contract with the reputed hotels, restaurants or night clubs, he earns an annual salary in the range between $ 38,400 and $ 50,000.
• An Executive chef when works or employed by hotels, he earns an annual salary in the range between $ 32,172 and $ 74,504.
• An Executive chef when he is employed by government either state or local he earns an annual salary in the range between $ 45,000 and $ 74,866.
• An Executive chef when employed by a hospital, he earns an annual salary in the range between $ 40,669 and $ 81,224.
• An Executive chef when he is employed by a franchise, he makes an annual salary in the range between $ 33,371 and $ 42,729.
• An Executive chef when he is hired by a foundation or trust, he earns an annual salary between $ 42,271 and $ 73,226.
  • Location:

• The executive chef working for a hotel established in the California state earns an annual salary range between $ 34,890 and $ 89,219.
• The executive chef working for a hotel established in the Illinois state earns an annual salary range between $ 40,000 and $ 47,179.
• The executive chef working for a hotel established in the Texas state earns an annual salary range between $ 39,010 and $ 86,179.
• The executive chef working for a hotel established in the New York state earns an annual salary range between $ 36,200 and $ 77,171.
• The executive chef working for a hotel established in the Florida state earns an annual salary range between $ 37,112 and $ 78,239.

How is an executive chef certified?

There is no license required for executive chefs on order to carry out their work.

All the chefs after completing their degree course need to take certification course offered by the American Sanitation Institution.

About executive chef:

The executive chefs are otherwise called as head cooks and they direct the kitchen staff and help them in preparing meals of different varieties. The executive chef is the only person responsible to carry out all food service operations within the restaurant or hotels. They need to check the food prepared and ensure that they are made of good quality ingredients. In some case, they prepare entrees and dishes that cannot be made by the normal chef or cooking masters in the hotel. They need to prepare the menu card as per the dishes that are available in the restaurant. They need to update the menu card regularly by adding new dishes to attract the customers.

The executive chefs perform all administrative duties that are to be performed with in the kitchen. They need to estimate the budget required for making dishes throughout the year and the annual labor cost that is to be paid. They need to ensure that the kitchen has proper sanitation and follow safety policies to avoid fire accidents. They have to train and supervise the kitchen staff to prepare within the budget and ensure that it is made of good quality ingredients. The executive chef based on the company size and requirement of employees, recruits kitchen personnel by conducting tests. They have to take part in advertising the restaurant by conducting some special programs and attract the customers by making some variety dishes. They must resolve the dispute and ensure that the customer is satisfied. They need to garnish the food before serving it to the customers.

Educational requirements for an executive chef

• In order to become an executive chef, the candidate must be passionate to cook and make new delicious things.
• The individual needs to complete formal education with food production as background.
• The high school diploma is the minimum qualification and it accepted only for candidates with vast experience in the field.
• The candidate with bachelor’s degree in hotel management or culinary arts as higher chance to get recruited as executive chef on gaining experience.
• But the candidate must be specialized in food production or food and beverage services.
• The candidate with professional culinary training is preferable.
• The candidates on doing with their bachelor’s degree can take up the certified executive chef exam conducted by the American Culinary Federation.
• They need to get medical certificate form the local hospitals to ensure that they are free from communicable diseases.
• They need at least 7- 8 years of practical experience in the culinary field as executive chef is the high position in the hotel field.
• There are numerous community colleges, training schools, colleges, universities or cooking schools that offer excellent training in culinary management for the candidates interested in the field of food production.
• The training program mainly focuses on the usage of various items used in the kitchen and teaches several culinary techniques and kitchen operations.

Duties and responsibilities of executive chef:

• The following are the list of duties that are must be executed by the executive chef working in the kitchen department.
• They need to make dishes as per the customer’s order.
• Supervise the staff in dishwashing and cleaning of the kitchen equipment and dining plates.
• They need to purchase the necessary culinary equipments required to carry out all the activities within the kitchen.
• Prepare new dishes and make the customers to come back for the delicious items made once in the week.
• The executive chef needs to maintain menu card and update with latest dishes as week end specials.
• They are responsible to maintain good contact and establish strong relationship with the vendors visiting the hotel.
• They are responsible to train the kitchen staff and suggest them with some techniques to make special dishes.
• They need to ensure safety arrangements in the kitchen.
• Ensure that the food made is of high standards.
• Make enough research to try out new dishes and grab the attraction of vendors.
• Estimate the annual budget and cost incurred to purchase all the food supplies required to make the dishes.
• Handle customers and accept suggestion from them.
• They need to schedule and assign the work to kitchen staff.
• Recruit the qualified new employees as per the requirement.
• Asses the performance of the employees and submit the report to the hotel manager.
• They need to participate in determining the salary of the staff and evaluate it based on the performance.
• Ensure that the storage areas and kitchens are maintained cleanly.
• They need to attend meeting organized by the hotel for which he is working.
• They must control the food cost by implementing various several waste control procedures.
• The executive chefs needs to make cleaning schedules and stock rotation schedules.
• They explain safe operating of the equipment and all utensils that are used in the kitchen room.
• They must train the junior cooks or chefs to make vegetarian meals of low fat, low sodium and low calories.
• They even perform some administrative duties like ordering supplies and reporting the head about by evaluating the performance of the staff.